Vegan Bay Crab Cakes
Jun 30, 2009
Cherie Soria
Cherie Soria decided to enter her fabulous Vegan Bay "Crab" Cakes with Creamy Dill Sauce recipe in the 9th Annual Crab Cake Cook Off in Fort Bragg, CA. The contest, featuring well-known local and regional chefs, is a popular event during Mendocino County's Annual Crab and Wine Days every January. Cherie’s recipe was the first time ever that a raw vegan entry had been submitted, and the contest organizers were very excited to have Living Light Culinary Arts Institute represented. Many people who would never have tried a vegan version of crab cakes tasted this delicious version, and were both amazed and delighted!
Vegan Bay Crab Cakes with Creamy Dill Tartar Sauce
Yield: 9 1/4-cup cakes (serves 6)
2 1/2 cups (10.8 oz) zucchini, peeled and very finely julienned using the Cuisinart julienne small blade, a spiral slicer, or mandoline with fine julienne attachment 1 cup (5.6 oz) almonds, peeled, finely ground
3/8 cup onion (1/2 small, or 1/4 cup plus 2 tablespoons), finely minced
1/4 cup red bell pepper, finely diced
1/4 cup celery, finely minced
2 tablespoons powdered nutritional yeast
2 teaspoons kelp powder
Garlic Mayonnaise
1/2 cup macadamia nuts, ground to a butter
3 tablespoons lemon juice
3/4 teaspoon crystal salt
1/2 teaspoon garlic, pureed (1 large clove)
1. Cut the finely julienned zucchini into pieces about 1/2-inch in length. Place them on a tea towel and pat dry.
2. Put the zucchini in a large bowl and toss with the ground almonds.
3. Combine onion, bell pepper, and celery together in a small bowl and toss. Add remaining vegetables and seasonings and toss again lightly to mix. Handle the mixture gently, so it does not become wet.
4. Put the ingredients for the mayonnaise in a blender or food processor and process until smooth. Carefully add it to the bowl and gently toss to blend the mayonnaise into the mixture. Handle the mixture gently, so it does not become packed together.
5. Using a 1/4-cup measure, create small cakes, about 3/4-inch deep.
6. Place the cakes on a mesh dehydrator sheet, with the smooth side facing up, and place the tray in a dehydrator at 135 degrees for 2 hours, then reduce temperature to 105 degrees and continue dehydrating for another 2 hours. (This temperature will not be too hot to destroy the nutrients and enzymes, since it is very high in moisture, which will cool the patties.)
7. Serve the crab-free cakes warm with a generous dollop of Creamy Dill Tartar Sauce.
Creamy Dill Tartar Sauce
Yield: 1 cup (serves 12)
1/4 cup cashews, soaked in water 2 hours and drained
1/4 cup pine nuts, soaked in water 2 hours and drained
1/4 cup lemon juice
1 1/2 tablespoons agave nectar
1/2 teaspoon salt
3 tablespoons water, as needed
1/4 cup capers
1/4 cup celery, minced
3 tablespoons dill weed, minced
2 1/2 tablespoons horseradish
1 1/2 tablespoons red onion, minced
1. Place cashews, pine nuts, lemon juice, agave, and salt in a blender and add just enough water to form a thick, smooth cream. Mixture should be smooth and creamy with a satiny appearance.
2. Add remaining ingredients to the blender and pulse briefly, just to mix. Do not over process or the mixture will become green - it should be chunky and flecked with dill.
Store Tartar Sauce in a sealed glass jar in the refrigerator for up to 2 weeks.
Cherie Soria is the founder and director of Living Light Culinary Arts Institute, and has been teaching the fine art of gourmet raw living foods to individuals, chefs, and instructors for well over 15 years, and vegetarian culinary arts for more than 35 years. Cherie is also the author of several books, including the classic Angel Foods: Healthy Recipes for Heavenly Bodies, and Raw Food Revolution Diet: Feast, Lose Weight, Gain Energy, Feel Younger! (The Book Pub Co/ Jun 2008) Cherie has personally trained many of the world's top raw food chefs and instructors and is often referred to as the mother of gourmet raw vegan cuisine. Cherie and her husband, Dan Ladermann, own and operate three other green businesses, including Living Light Cafe, Living Light Marketplace, and the historic eco-friendly Living Light Inn, all located on the beautiful Mendocino coast of northern California. They also host the Vibrant Living Expo, a raw food and healthy lifestyle conference at the Living Light Center every fourth weekend in August. Cherie and Dan have received numerous awards and accolades for Living Light International, which is recognized as one of the leading raw food businesses in the world. Reach Cherie Soria online at www.rawfoodchef.com
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